Description
Sizzling Tex-Mex steak & queso rice brings bold southwestern flavors to your dinner table. Melted cheese, tender beef, and spicy seasonings create a satisfying meal that delivers comfort and excitement in each hearty bite.
Ingredients
Scale
- 1 pound (454 g) sirloin steak (sliced)
- 2 tbsps (30 ml) Montreal steak spice (to taste)
- 1 cup (240 ml) long grain white rice
- 2 cups (480 ml) chicken broth
- 2 tbsps (30 ml) olive oil
- 2 tbsps (28 g) butter
- 1 small onion (finely chopped)
- 1 tbsp (15 ml) minced garlic
- 8 oz (226 g) tomato sauce
- 1/2 tsp (2.5 ml) salt
- 1/2 tsp (2.5 ml) black pepper
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried cilantro
- Pancho’s white queso (sufficient for drizzling)
- Fresh cilantro (chopped, for garnishing)
- Flour tortillas (for serving)
Instructions
- Prepare the rice base by heating olive oil in a skillet over medium heat. Toast the rice until it develops a light golden hue, stirring constantly to prevent burning. Incorporate chopped onion and minced garlic, sautéing until they release their aromatic essence and become translucent.
- Introduce chicken broth and tomato sauce to the rice mixture. Blend thoroughly and bring to a vigorous boil for two minutes. Reduce heat to low, cover the skillet, and allow the rice to simmer for 20 minutes until liquid is completely absorbed and rice reaches a tender consistency.
- Simultaneously, melt butter in a separate skillet over medium-high heat. Place sirloin steak slices into the pan, generously seasoning with Montreal steak spice. Cook the meat, occasionally turning, until it achieves the desired level of doneness. Transfer cooked steak from the skillet.
- After rice cooking completes, remove from heat but keep covered for an additional 10 minutes. This resting period allows flavors to meld and texture to perfect.
- Gently fluff the rice with a fork and transfer to a serving platter. Arrange cooked steak atop the rice, then cascade Pancho’s White Queso over the entire dish. Enhance with freshly chopped cilantro and serve alongside warm flour tortillas for a complete culinary experience.
Notes
- Toasting rice boosts its nutty flavor and prevents clumping, creating a more aromatic base for the dish.
- Simmering rice covered with a tight-fitting lid ensures even cooking and prevents moisture from escaping, resulting in perfectly tender grains.
- Let steak rest for 5-10 minutes after cooking to allow juices to redistribute, guaranteeing a more succulent and flavorful meat.
- Experiment with alternative proteins like shredded chicken or grilled portobello mushrooms for a vegetarian twist that maintains the dish’s rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 441 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 70 mg